Herb Crusted Dijon Pork

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Herb Crusted Dijon Pork
Zen of Slow Cooking

Servings:
4-6
Prep time:
00:05
1 Rating
5

Slices of pork roast with prunes, smothered in a mustard and cream sauce.

Ingredients

  • 2 lb pork loin, trimmed of fat
  • 2 tbsp Dijon mustard
  • 1/2 tsp salt
  • Provençale blend
  • ½ cup (4 fl oz) white wine or chicken broth (for pressure cook increase to ¾ cup)
  • 7 oz (20) ready-to-eat pitted prunes
  • ¼ cup (2 oz) sour cream
  • For serving: wide egg noodles or polenta

Instructions

  1. Slow Cook: 1) Brush the pork with the Dijon mustard; mix the Provençale blend with salt, sprinkle onto mustard coating. 2) Add the wine/broth and prunes to the cooker. 3) Transfer the pork into the cooker. 4) Cook on LOW: 8 hrs or HIGH:3 ½ hrs. 5) Remove the pork and slice to serve. 6) Stir the sour cream into the juices in the cooker and spoon over the pork.
  2. Pressure Cook: 1) Brush the pork with the Dijon mustard; mix the Provençale blend with salt, sprinkle onto mustard coating. 2) Add wine/broth and prunes to the cooker. 3) Transfer the pork into the cooker. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 45 minutes. 5) Natural Pressure Release for 15 minutes then venting with Quick Pressure Release. 6) Remove the pork and slice to serve. 7) Stir the sour cream into the juices in the cooker; spoon over the pork.

Tips

Serve over egg noodles, dressed with fresh parsley.